Mango ginger ice cream

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8 Responses

  1. Jordan says:

    I really enjoyed the article. I can’t wait to try the recipe. Thanks!

  2. Hi Anders, I am so pleased to have just discovered your site! I am ice cream making fanatic, so it’s nice to find someone else who is similarly possessed. I enjoyed reading this article, and did not know that fresh ginger can curdle the milk/cream. I make fresh ginger ice cream by heating grated ginger in the milk/cream to a bare simmer, then remove from heat and let it steep for about 30 minutes. I have done this several times and have not had a problem with curdling. Anyway, the recipe looks wonderful – I love the combination of ginger and mango.

    • Anders says:

      Hi Janet!
      Good to hear from an ice cream-kindred spirit 😉
      On the ginger/dairy-debate, I must say that I am beginning to long for a more detailed, scientific explanation of when – exactly – such curdling is likely to take place, and what – more exactly – is supposed to trigger it! Pending that, I am very happy to hear that you only have good experience of mixing fresh ginger and dairy 🙂

  3. Raj says:

    Hej Anders,
    thank u for your site and all that delicious ice cream recipe. I was wondering if you could try and write a recipe on the Indian ice cream called Kulfi. I think it is a starch based ice cream without egg or cream. You have convinced me in to buying an ice cream maker finally.
    Raj, Sweden.

    • Anders says:

      Hej Raj,

      Really glad to hear you like the site! And kulfi, the delicious Indian ice cream which I personally love dearly, is already on my to-do list of future posts so keep up hope 🙂

  4. Raj says:

    Awaiting eagerly for your kulfi recipe! I have One more question and that is, can we use potatismjol (potato flour)instead of other starches mentioned earlier? My uneducated wild guess would be that in taste and consistency, PM will resemble arrow root.

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